I know curry is one of those dishes often outsourced to carryout due to the “curry takes a log time to make properly” myth. Don’t believe that. No myths or magic involved in this. It’s just simply delicious.
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp cayenne pepper
- 3 tbsp lemon juice
- 1 1/2 lbs extra-large shrimp peeled and deveined
- 1 tbsp coconut oil (or your preferred oil)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/2 tsp freshly ground black pepper
- 1 tsp salt
- 1/2 tsp turmeric
- 2 tsp ground coriander
- 1 tsp mild curry powder
- 14.5 oz can diced tomatoes
- 5.5 oz can unsweetened coconut milk
- fresh cilantro, for garnish
- cooked basmati rice, for serving (or your preferred grain)
In a small bowl, toss the shrimp with the first 4 ingredients – 1/2 tsp salt, 1/4 tsp black pepper, 1/8 tsp cayenne pepper, 3 tbsp lemon juice – and refrigerate for 15 minutes.
While the shrimp are marinating, heat the oil in a medium size pot. Add the onion, and cook for 3-5 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric, and curry powder.
Continue to cook over medium heat until the onion is translucent, ( about another 2 minutes). Add the diced tomato. Stir well and cook for 2 minutes. Add the coconut milk, stir, and bring to a boil. Cook for 10 minutes. Add shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.
Serve over rice and garnish with fresh cilantro.